As more Americans have discovered its extraordinary lusciousness, vivid fruit, soft mousse and captivating perfume, it is no surprise that the following for Moscato d’Asti has grown dramatically in recent years. Great Moscato is hard to make, and only a few producers have mastered the craft. One of these is Stefano Perrone who has quickly emerged as one of the regions stars. At the same time that he was branching out into Barbera, Stefano produced his first vintages of Bigaro – a softly sweet, gently effervescent salmon-colored sparkler made from Brachetto and Moscato. Vineyards origin: Hills of Agliano d’Asti and Nizza Monferr. Harvest: Grapes collection occurs between the first and the second week of September, manually and selecting grapes bunches. Vinification: Grapes are softly crushed, in order to preserve all fragrances; must macerates with pomace for 4-5 days to extract all the color and the aromatic patrimony. After destemming, fermentation is carried out at low temperature in autoclave. Bottling by isobaric filling. Characteristic: Cherry color, with purplish tinges. Ampel and cogent wine; wild strawberry, raspberry and rose notes. Sweet acidity that makes it fragrant and well-balanced.